Oak + Rowan Springs Forward

Even though it might still feel like winter here in Boston, that’s not stopping Oak + Rowan from celebrating the early spring air. From an Easter brunch and a Rosé clam bake to pasta specials for pre-marathon carbo-loading, Oak + Rowan’s springtime events will rejuvenate palates to kick-off the season.

Easter Brunch

Sunday, April 1

10:00 a.m. – 6:00 p.m.

It may be April Fool’s Day, but this is not a joke! On Sunday, April 1, Oak + Rowan will extend its brunch service to 6:00 p.m. in honor of Easter. The holiday menu will feature specials such as Spring Lamb Sausage served on house-made biscuits and French Toast topped with blood orange marmalade, hazelnut granola and maple butter. The Fort Point restaurant will also be serving O+R originals such as the ribeye featuring a caviar hollandaise for two to share, and the guest-favorite pastry cart will be roaming around to keep growling stomachs at bay.

Rosé Clam Bake

Thursday, April 5

Festivities begin at 6 p.m.

$55 per person

Call restaurant for tickets: 857-284-7742

Fort Point will be tickled pink on Thursday, April 5 when Oak + Rowan celebrates the beginning of rosé season with a New England clam bake. After being greeted by a glass of sparkling rosé and a variety of raw bar offerings, guests will then be seated for a family-style clam bake complete with sausage, pork belly and house-made biscuits that is complemented by rosé pairings including a canned option. The night ends on a sweet note with a selection of pastry samplings and frosé.

To purchase a ticket, please call 857-284-7742. Group reservations are highly encouraged.

Boston Marathon Weekend

OPEN: Sunday, April 15

Brunch 10:00 a.m. – 3:30 p.m.

Dinner 5:00 p.m. – 9:00 p.m.

CLOSED: Monday, April 16

Everyone knows that carbo-loading before the big marathon day is an essential part of training. On Sunday, April 15, runners and fans can jumpstart their carb intake with brunch. Enjoy savory items such as the egg sandwich on an English muffin and the sweeter Dutch Baby with sausage, green apple, and bourbon maple syrup.